Sorrel And Egg Soup: Step By Step Recipes With Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Sorrel and egg soup: two options for preparing a spring dish

Soup with sorrel and eggs is a classic home cooking in the spring season. The recipes for its preparation are simple, and all the products are available and inexpensive. Delight your household with a light and aromatic soup!

Fragrant soup with sorrel and quail eggs

The trick of the recipe is that the soup is not cooked on the stove in a saucepan, but languishes in a clay pot in the oven. This cooking method allows you to achieve a delicate taste and pronounced aroma, and an unusual serving brings variety to a family feast.

Ingredients for 3 servings:

• 300-400 g sorrel;
• 2 potatoes;
• 2 carrots;
• 1 onion;
• 9 quail eggs;
• 2 tbsp. l. vegetable oil;
• some fresh dill;
• a pinch of sugar;
• salt and pepper to taste.

Recipe:

1. Peel and dice the potatoes.

   

   Hard potatoes are best for soup.

2. Grate carrots.

   

   The fresher the carrots, the tastier the soup will be.

3. Finely chop the onion with a knife.

   

   Cut the onion with a sharp knife

4. Fry onions and carrots.

   

   Vegetables must be fried in odorless oil

5. Cut the sorrel, removing the stems first. If this is not done, the soup will have a herbaceous flavor.

   

   Sorrel is best cut on a wooden board

6. Boil quail eggs for 5 minutes and peel them.

   

   Quail eggs are easy to clean after chilling in ice water

7. To boil water.

   

   Pour vegetables exclusively with boiling water, not cold water

8. Distribute vegetables and sorrel equally in pots, pour boiling water over and add finely chopped dill and seasonings. Taste for salt and put in a preheated oven. The soup should be simmered at 180 ° C until the potatoes are ready, and this largely depends on the variety. Serve the finished dish directly in the pots, putting 3 quail eggs in each, cut in half.

   

   Ready-made sorrel soup with egg should be served hot

Sorrel soup with chicken and zucchini

The first dish according to this recipe turns out to be very dietary and light. The soup is perfect for a child's table and for those who monitor their weight. The addition of zucchini gives the dish a very delicate texture.

Ingredients:

• 1 chicken breast fillet;
• a small bunch of sorrel;
• 2 potatoes;
• 1 medium zucchini;
• 1 onion;
• 2 tbsp. l. vegetable oil;
• 3 eggs;
• 2 allspice peas;
• salt and pepper to taste.

Recipe:

1. Cut the chicken breast fillet into cubes.

   

   Be sure to remove the skin from the fillets

2. Place in a saucepan and cover with cold water. Add allspice and boil the clear broth over low heat. Strain it through a sieve and return the boiled chicken fillet to the pan.

   

   If the broth is not drained, the soup will not be so appetizing.

3. Cut the potatoes and zucchini into small cubes. Throw in hot broth and cook until soft.

   

   Vegetables are best cut into cubes of the same size

4. Chop the onion very finely and fry. Add to soup and let it boil.

   

   You need very little onion, so the smallest onion will do.

5. Chop the sorrel and add it to the soup. Boil for 5 minutes.

   

   Cut the sorrel coarsely, otherwise it will not be visible at all in the soup

6. When the soup is ready, add salt and pepper to taste, and then add the eggs, beaten with a fork. In the process of adding eggs, reduce the heat to a minimum and stir the soup all the time. Eggs need to be poured in a thin stream so that they form an appetizing "cobweb", and not turn into unaesthetic lumps. Boil for 3 minutes and serve.

   

   Soup with sorrel, eggs and zucchini turns out to be transparent and light

Video: green cabbage soup with sorrel and bell pepper

Sorrel and egg soup is one of the most delicious memories of my childhood. Now I cook it for my children, and they invariably welcome this dish on our table with delight. This soup even looks picturesque, spring-like - dark sorrel greens and bright egg yolk. In addition to eggs, I sometimes serve white bread croutons or grated feta cheese with soup. It turns out to be unusual and very tasty.

But it's not just springtime to cook sorrel soup. If you salt the greens, then you can enjoy a fragrant dish all winter.

It is especially pleasant that the sorrel grows on its own, without any effort on the part of gardeners. Therefore, the dish turns out to be not only healthy and appetizing, but also very cheap.

Sorrel is one of the first to grow in household plots. This allows you to diversify your home menu and pamper your family with a light healthy soup. Keep in mind that vitamins in this soup are destroyed rather quickly, so do not cook sorrel soup for a week. Ideal if you won't be storing the cooked soup for more than a day.